With so much goat milk sitting in the fridge and a terminal cheesecake craving, I set out to turn some of my homemade chèvre into cheesecake.
To make two-ish pounds of chèvre: mix 4 drops rennet (or 2 drops of extra strength rennet) and 1/4 teaspoon of meso. culture into 1/2 gallon of goat milk. Set out at room temperature for 24 hours, then drain off the whey. Bam! Chèvre.
:: makes 9″ round
8 oz. of gingerbread cookies or graham crackers, crushed
1/4 cup butter, melted
2 lbs. chèvre, room temperature
1 1/2 cups sugar
4 eggs, room temperature
1/4 cup milk
1 Tablespoon vanilla extract
1/4 cup flour
Line the bottom of a 9-inch round springform pan with parchment.
Combine crumbs and melted butter with a fork until well mixed. Press into the pan being sure that the crumb crust seals the pan seam at the bottom of the springform pan. Freeze the crust.
Preheat the oven at 300*F. Beat the chèvre and sugar together until smooth. Add in eggs, one at a time, being sure that they are well blended. Mix in the remaining ingredients just until incorporated.
Fill the crust with the chèvre mix and bake for 60-70 minutes or until a knife inserted into the center comes out clean. Chill for 4-6 hours before serving.